Smoked Tomato & Pepper Bisque
A smoky and creamy bisque made from tomatoes, bell peppers, and garlic.
Equipment
- 1 Stock Pot or Dutch Oven
- 1 Smoker
- 1 Immersion Blender or Standing Blender
- 1 Ladle
Ingredients
- 12 Roma tomatoes (or 6 large tomatoes, such as beefsteak or heirloom)
- 12-16 oz Roasted bell peppers, jarred (340 – 454g jar)
- 2 bulbs Garlic
- Oil, salt, pepper (for roasting/smoking)
- 1 medium Onion, chopped
- 1 Carrot, chopped
- 1 stalk Celery, chopped
- 2 Tbsp Tomato paste (15mL)
- 3 cups Vegetable stock (710mL)
- Basil
- 3 sprigs Thyme, chopped
- 1 Bay leaf
- 3/4 - 1 cup Heavy cream (177 – 237mL)
- Salt & pepper, to taste
Instructions
- Preheat smoker to 250°F (121°C).
- Quarter the tomatoes, then toss in baking dish with oil, salt, and pepper.
- Slice both garlic bulbs along their equator, place all parts in two foil boats. Drizzle oil and sprinkle salt and pepper on both.
- Place tomatoes and garlic in smoker for 2 hours total. Smoke the garlic uncovered for the first 15 – 20 minutes, then drizzle more oil on top and cover tightly with foil.
- After 2 hours have passed, take tomatoes and garlic out of smoker and allow to cool. Peel skins from tomatoes, remove seeds, and squeeze garlic into a small bowl.
- Chop onion, carrot, and celery (or use 2 to 3 bags of frozen mirepoix).
- Cook onion, carrot, and celery in butter or oil until the vegetables sweat.
- Add garlic and tomato paste and stir together.
- Add peeled tomatoes, canned bell pepper, vegetable stock, and herbs. Bring to a boil and then reduce to a simmer for 20 – 30 minutes. Remove basil and bay leaves at the end of this.
- Use an immersion blender and/or standing blender and blend soup until completely smooth.
- Return blended soup to pot and stir in heavy cream.
- Serve with a basil garnish and with a side of crusty bread or a grilled cheese sandwich.